Salmon with Coconut Prawns

1 cup shredded coconut – the finer shred, the more they stick. I used quite large pieces this time and they weren’t quite as coated

1 egg

Cracked black pepper

1 bunch brocollini

1/4 cup coconut oil

1/2 lemon

Dash of olive oil for cooking

Method

In a deep based wok, heat coconut oil

In a smaller frypan head olive oil and cook salmon to desired texture (typically 5 – 6 minutes in total)

Whisk egg and black pepper in a small bowl. Pour coconut on a large plate, and dip each prawn into the egg mixture, then cover with coconut and place into the hot coconut oil. Cook for 1 – 2 minutes on each side. Remove and place to drain on a paper towel